There’s bound to be some leftover chocolate after Easter weekend. Don’t worry, we’re here to help! Transform your leftover Easter goodies into a delectable, creamy chocolate mousse as a special treat. Best of all? This delish mousse can be made using plant-based alternatives for a scrumptious vegan-friendly version.
140g leftover Easter chocolate (use dairy free chocolate if needed)
1 Tbsp milk (use plant-based if dairy free)
3/4 – 1 cup aquafaba (leftover chickpea brine)
1 tsp vinegar or lemon juice
1 Tbsp caster sugar
Whipped cream (use coconut yoghurt if dairy free)
READY IN: 20 mins + chill time
- Break chocolate into a heat-proof bowl, add milk and heat in microwave for 30 second intervals, for 60-90 seconds, until melted and combined. Alternatively, carefully heat in a metal bowl on top of a pot of boiling water.
- Add aquafaba and vinegar/lemon juice to a large bowl or bowl of your stand mixer. Use electric beaters or your cake mixer to beat on high for about 6 minutes, until fluffy and tripled in size. Add sugar and beat for 1 minute, until the mixture is thick and glossy and resembles stiff peaks. You should be able to tip the bowl upside down without losing any mixture.
- Using a spatula, fold in a heaped spoonful of whipped aquafaba to the chocolate mixture and mix thoroughly to combine. Then add the chocolate mixture to the remaining aquafaba and fold until combined. The mix may deflate slightly.
- Pour into 6 small cups and refrigerate for 4-6 hours or overnight, until set.
- Serve with your choice of toppings; cream, yoghurt, berries, buts or more chocolate.
*Love this chocolate mousse recipe? Check out our other Easter treats and activities here.